Italian Recipes and Artisan Foodie Travel

Focaccia with tomatoes and olives

There are many types of focaccia. From simple ones with rosemary and sage to more rich ones with onions, pesto, cheese, olives.. and who knows... so many more!

I have been quite busy recently. I am supposed to be on holiday but there is no way I could spend too long away from the kitchen. I will miss digging my hands in flour, smelling and handling fresh fish, getting prickled whilst peeling my dad's homegrown cucumbers... gosh their taste!

And today I have been accused by my partner of being totally addicted and being part of the furniture in the kitchen. So I asked him whether he had any complains of last night's pasta with vongole. The silence that followed said it all. It means I can keep being part of the furniture after all!

And talking about vongole I have a lovely recipe I want to post soon.

In the meantime here is my ferragosto's soft focaccia with cherry tomatoes and green olives. It went down well with the prosecco as a sort of aperitive but I found that people kept munching it all the way through the meal. Infact it is tasty and addictive.

Making focaccia is very similar to making bread but you add olive oil to the dough; this will give it a more soft consistency and will make the focaccia last well for a few days afterwards especially if you store it in an airtight container.

Instructions

Dissolve the yeast with the sugar in little lukewarm water. Add the flour, the water, the olive oil and the salt and knead for about 10 minutes until you get a smooth ball.

Add the chopped rosemary and when the dough isfirm and elastic shape it into a ball and put it in a bowl in a warm place covered by a teatowel; let it rest of couple of hours.

Work the dough for another 5 to 10 minutes then using your fingers press down into the dough to make dimples.

Put the cherry tomatoes and the olives on top pressing them well in and drizzle generously with olive oil; sprinkle with sea salt. Let it prove for another hour then cook it at 200C for about 25-30 minutes.

8 Responses to Focaccia with tomatoes and olives

Good Morning Alida,
This recipe looks amazing, especially if the tomatoes are from your dad’s garden. I love eating it and making Focaccia with anything on it. I remember my grandmother years ago would make Focaccia and she always gave me the part to make the dimples. That was so much fun to do. I also remember her using olive oil as well. Lovely recipe will have to try the olives and tomatoes. Plus the Prosecco as an aperitive sounds good to me.
I can understand how you are supposed to be on holiday, but can’t get enough of the kitchen. Creating delicious different dishes for your family are what is on your mind. Thanks for sharing this divine bread with us, and looking forward to your Vongole recipe. Have a wonderful week ahead, my friend and try to enjoy your holiday…
Dottie 🙂

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